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Saturday, September 06, 2008

Breakfast

As Tropical Storm Hanna heads our way, I wanted a hearty breakfast.

I had a hankering for fried eggs, bacon and hash browns so I started by peeling and shredding one potato and cooking it in a thin layer in a nonstick skilet with some oil until it was golden brown and crispy:

Once the hash browns and bacon were cooked I fried two eggs:

... and finished my plate with some chopped tomato seasoned with salt and pepper.

Melissa - It really is that easy. I peeled one potato, shredded it on a box grater, rung it out in a kitchen towel to get out some of the moisture, put a little peanut oil in a nonstick skillet, layered in the potatoes, seasoned with salt and pepper and let brown on both sides. Took about 20 minutes total.

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